Well it was my mother's birthday and we couldn't go over on her birthday, as my son was sitting his HSC exams. So when my son called her to wish her a happy birthday, she promised my son we would celebrate another day, when his exams were over. Now, one would think she'd invite us over, but no, not my mother.
A few weeks later Croatia was playing football and my mother said she was coming over to watch the game with us. As the game started at 6:45am (Australia time) it was an early start. So she decided this would be her 'party' day. She said she'd bring all the ingredients for dinner and cook dinner for her 'party' that she promised my son, all I had to do was make the cake.
So now I had to think of what cake to make, so I went with two this Lemon Curd and Poppy Seed Crepe Cake and I made a Tiramisu style Crepe Cake.
This was delicious. I already have a lemon curd crepe on my website which is intensely lemony. With this one, the mascarpone tones down the lemon and makes it deliciously creamy and lemony.
The poppy seeds are optional really, but I love them as they add a delicious pop to the crepes, it makes them look interesting,
So the soft crepes with the delicious lemon curd and the creamy mascarpone. Topped with a delicious vanilla blueberry syrup. This is one deliciously beautiful dessert. You may see I added blackberries, this was only because one of my kids decided to use the blueberries I bought for this recipe in a smoothie. But the blackberries worked also.
Crêpes and lemon curd can be made a day ahead. Stack crêpes, layered with pieces of baking paper; place curd in an airtight container. Refrigerate both until ready to assemble.
So if you are looking for something different, that tastes amazing, give this crepe cake a try.
A few weeks later Croatia was playing football and my mother said she was coming over to watch the game with us. As the game started at 6:45am (Australia time) it was an early start. So she decided this would be her 'party' day. She said she'd bring all the ingredients for dinner and cook dinner for her 'party' that she promised my son, all I had to do was make the cake.
So now I had to think of what cake to make, so I went with two this Lemon Curd and Poppy Seed Crepe Cake and I made a Tiramisu style Crepe Cake.
This was delicious. I already have a lemon curd crepe on my website which is intensely lemony. With this one, the mascarpone tones down the lemon and makes it deliciously creamy and lemony.
The poppy seeds are optional really, but I love them as they add a delicious pop to the crepes, it makes them look interesting,
So the soft crepes with the delicious lemon curd and the creamy mascarpone. Topped with a delicious vanilla blueberry syrup. This is one deliciously beautiful dessert. You may see I added blackberries, this was only because one of my kids decided to use the blueberries I bought for this recipe in a smoothie. But the blackberries worked also.
Crêpes and lemon curd can be made a day ahead. Stack crêpes, layered with pieces of baking paper; place curd in an airtight container. Refrigerate both until ready to assemble.
So if you are looking for something different, that tastes amazing, give this crepe cake a try.
Recipe
Recipe adapted from The Australian Women's Weekly Cookbook 'Indulgent Cakes'
Serves 8-10
Lemon curd
1 titanium-strength gelatine leaf (5g)
3 eggs
4 egg yolks
2 teaspoon finely grated lemon rind
1/2 (125ml) lemon juice
1 cup (220g) caster (superfine) sugar
250 gram butter, chopped
Vanilla blueberries1 vanilla bean
1/2 cup (110g) caster sugar
1/4 cup (60ml) water
5 centimetre strip lemon rind
250 gram blueberries
Poppy seed crepes
1 cup (150g) plain (all-purpose) flour
4 eggs
1 tablespoon vegetable oil
2 cup (500ml) milk
1 tablespoon poppy seeds
500 gram mascarpone cheese
50 gram store-bought meringues, crushed coarsely
First, make the lemon curd: Soften gelatine in a bowl of cold water 3 minutes; squeeze out excess water. Combine eggs, egg yolks, rind, juice and sugar in a medium heatproof bowl.
Place bowl over a medium saucepan of simmering water (don't let the base of the bowl touch the water). Stir mixture 10 minutes or until it thickens and thickly coats the back of a spoon. Whisk in butter, a piece at a time, until smooth between additions. Stir in gelatine until dissolved. Cool. Refrigerate 3 hours or overnight.
To make vanilla blueberries, split vanilla bean lengthways; scrape seeds into a small saucepan, then add bean. Add sugar, the water and rind; stir over low heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer for 3 minutes. Remove from heat; stir in blueberries. Cool.
To make the crepes, place flour in a medium bowl; make a well in the centre. Gradually whisk combined eggs, oil and milk into flour until smooth. Strain mixture into a large jug; stir in poppy seeds. Stand for 30 minutes.
Stir batter. Heat an oiled 20cm based frying pan; pour 1/4 cup of the batter into pan, tilting the pan to coat base. Cook over low heat, loosening around edge with a spatula until browned lightly. Turn crepe; brown other side. Repeat with remaining batter to make 15 crepes; you need 14 for the stack.
To assemble the cake: place 1 crepe on a rimmed plate; spread with 1/3 cup lemon curd. Top with another crepe; spread with 1/3 cup mascarpone. Repeat layering with 12 more crepes, remaining lemon curd and mascarpone, finishing with a crepe. As you layer use pieces of meringue to prop up the edges of the crepe.
Serve crepe cake topped with vanilla blueberries. Dust with icing sugar, if you like.
Serves 8-10
Lemon curd
1 titanium-strength gelatine leaf (5g)
3 eggs
4 egg yolks
2 teaspoon finely grated lemon rind
1/2 (125ml) lemon juice
1 cup (220g) caster (superfine) sugar
250 gram butter, chopped
Vanilla blueberries1 vanilla bean
1/2 cup (110g) caster sugar
1/4 cup (60ml) water
5 centimetre strip lemon rind
250 gram blueberries
Poppy seed crepes
1 cup (150g) plain (all-purpose) flour
4 eggs
1 tablespoon vegetable oil
2 cup (500ml) milk
1 tablespoon poppy seeds
500 gram mascarpone cheese
50 gram store-bought meringues, crushed coarsely
First, make the lemon curd: Soften gelatine in a bowl of cold water 3 minutes; squeeze out excess water. Combine eggs, egg yolks, rind, juice and sugar in a medium heatproof bowl.
Place bowl over a medium saucepan of simmering water (don't let the base of the bowl touch the water). Stir mixture 10 minutes or until it thickens and thickly coats the back of a spoon. Whisk in butter, a piece at a time, until smooth between additions. Stir in gelatine until dissolved. Cool. Refrigerate 3 hours or overnight.
To make vanilla blueberries, split vanilla bean lengthways; scrape seeds into a small saucepan, then add bean. Add sugar, the water and rind; stir over low heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer for 3 minutes. Remove from heat; stir in blueberries. Cool.
To make the crepes, place flour in a medium bowl; make a well in the centre. Gradually whisk combined eggs, oil and milk into flour until smooth. Strain mixture into a large jug; stir in poppy seeds. Stand for 30 minutes.
Stir batter. Heat an oiled 20cm based frying pan; pour 1/4 cup of the batter into pan, tilting the pan to coat base. Cook over low heat, loosening around edge with a spatula until browned lightly. Turn crepe; brown other side. Repeat with remaining batter to make 15 crepes; you need 14 for the stack.
To assemble the cake: place 1 crepe on a rimmed plate; spread with 1/3 cup lemon curd. Top with another crepe; spread with 1/3 cup mascarpone. Repeat layering with 12 more crepes, remaining lemon curd and mascarpone, finishing with a crepe. As you layer use pieces of meringue to prop up the edges of the crepe.
Serve crepe cake topped with vanilla blueberries. Dust with icing sugar, if you like.
Enjoy!
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